Rinse the rice under cold water and bruise the lemongrass with the back of a knife. Place the rice, water, lemongrass, lime leaves and salt to the pan. Bring to the boil, cover the pot with a lid and cook for 5 minutes, reduce the heat to a simmer and cook for a further 5 minutes.
Remove from the heat, keep covered and allow to steam for a few minutes. Finely slice the spring onions and add to the rice when cooked.
«Always wash the rice well, it should be clean, clear water before cooking.»